Description
This hearty Sausage Potato Soup is about to become your new fall favorite. One pot, minimal prep, maximum comfort – what’s not to love?
Ingredients
Scale
- 1 lb (450g) Italian sausage, casings removed
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 lbs (900g) Yukon gold potatoes, cut into ½-inch cubes
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream
- 2 cups (60g) fresh kale or spinach, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- ¼ cup (25g) grated Parmesan cheese, plus more for serving
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage, breaking it into chunks. Cook until browned, about 5-7 minutes. Transfer to a paper towel-lined plate.
- In the same pot, add remaining tablespoon of olive oil. Add diced onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Return the sausage to the pot and add cubed potatoes, dried oregano, thyme, and red pepper flakes if using. Season with salt and pepper. Cook for 2 minutes, stirring to coat potatoes.
- Pour in chicken broth and bring to a boil. Reduce heat to a simmer, cover partially, and cook for 15-20 minutes until potatoes are fork-tender.
- Reduce heat to low and stir in heavy cream. Add chopped kale or spinach and cook for an additional 5-10 minutes until greens are wilted.
- Remove from heat and stir in Parmesan cheese until melted. Taste and adjust seasoning if needed.
- Serve hot, garnished with extra Parmesan cheese if desired.